It is said that Fratte Rosa broad beans, the only Slow food Presidium in the Pesaro area, are the best in the world. Recognizing them is easy: they have a short pod and contain four large, round seeds. Eaten fresh they are tender and have a sweet flavour; dried, they are transformed into a tasty flour to be combined with seafood and mountain sauces. The credit goes to the “lubachi”, clay soils that give a different cultural dimension to this town which Paolo Volponi describes as sweet, round, light and easy to handle like a vase, one of the many perfect pieces from his workshops and kilns. And it is in this splendid context that the two stages of “Cosa c’è Dop” take place: from ‘Osteria Mamà’ by Matteo Santini and Martina Galli who have transformed a historic bar into a place serving authentic and genuine cuisine which highlights products locals who have beautiful stories to tell. Even at ‘Osteria!’ the cutting boards are narrators of typicality and prefer truffles. Luigi Cianni and his sons, Davide and Sebastiano, have a dedicated laboratory.
The title of the program – The earth in praise of culture – underlines Fratte Rosa’s connection with nature. The bond with the land is strong, whether it is the clay used to forge the famous terracottas or the ‘lubaco’ where the broad bean grows and where vines grow that produce incomparable red wines such as Rosso Pergola. Fratte Rosa is the only municipality in the Province where all three DOCs can be cultivated but it is also the country of biodiversity, where nature becomes food and wine tradition, artistic craftsmanship and a place for walks. A rich heritage that over time has attracted numerous artists: from Giuseppe Bartolucci to Loreno Sguanci, from Franco Bucci to Paolo Volponi, from Franco Martelli to Mauro Tamburini up to Matthew Spender, Alberto Mingotti and the maestro Siegmund Weinmaster. In the week from 22 to 28 April the shops will open and experiential activities will be offered (from the processing of terracottas to Tacconi’s laboratory), walks in the vineyards and broad bean fields, food and wine experiences with cooking legumes in pine cones. The collaboration with Casa Bucci Pesaro is important, a place now regenerated, which was home to the factory of Franco Bucci, the great Pesaro ceramist who dedicated research and studies on Fratte ceramics and founded the Museum of Useful Ceramics in the former convent of Santa Vittoria: some of the week’s events will take place here. Furthermore, on Saturday 27th the Alte Marche festival will pass through Fratte Rosa.
